Healthy Chicken Enchilada Recipe

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

We love Mexican food in our home and these Healthy Chicken Enchiladas are a family favorite! Great for busy weeknights because I can easily prep everything beforehand and the homemade red enchilada sauce is the true star of this dish. Loaded with veggies, fiber and packed with 20 grams of protein per serving, these homemade healthy chicken enchiladas are a must for your weekly meal rotation!

Why You’ll Love This

• Wholesome – these enchiladas are the ultimate comfort food made healthier with real food ingredients that are lower in calories than a typical enchilada recipe.
• Customizable – whether you need to accommodate different dietary needs, want to add in more veggies or switch up the protein, make this dish all your own!
• Homemade Sauce – we are skipping store-bought enchilada sauce and making our own. This cuts down on excess sodium and preservatives while still tasting delicious.
• Family-Friendly – even picky eaters will devour these enchiladas with their cheesy topping and warm, cozy flavors. The whole family, including the kiddos, will love this easy weeknight meal!

Ingredients You’ll Need

• shredded chicken – I love making this with store-bought rotisserie chicken because it’s quick, easy and flavorful, but this is also a great way to use leftover chicken. You just need two cooked boneless, skinless chicken breasts or chicken thighs for this recipe.
• veggies – I used a combination of chopped yellow onion, corn, black beans (or pinto beans) and garlic for the delicious filling.
• tomato sauce + adobo sauce – the tomato sauce adds depth of flavor and acts as the base to the homemade enchilada sauce while the adobo sauce adds a smokiness to the dish.
• chicken broth – adds even more flavor and helps to thin the enchilada sauce. You could also use chicken stock.
• spices – a combination of chili powder, cumin, dried oregano, kosher salt and black pepper.
• cilantro – adds a pop of color and flavor to the filling as well as a topping to the finished dish. You could also sprinkle some chopped green onions (or scallions) for extra flavor.
• whole wheat flour tortillas – these hold the filling for enchiladas together and feel free to use corn tortillas or gluten-free tortillas, if needed.
• cheese – I used a Mexican cheese blend, but you could also use shredded cheddar cheese, Monterey jack cheese or pepper jack cheese.

How to Make Easy Chicken Enchiladas

1. Make the enchilada sauce. Heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
2. Make the chicken filling. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
3. Assemble enchiladas. Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
4. Bake the enchiladas. Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven at 375 degrees F for 20-25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

How to Serve

• Toppings – some topping options include green onions, fresh cilantro, avocado slices, red onion, jalapeños, sour cream (or Greek yogurt), salsa, fresh pico de gallo, guacamole, chopped tomatoes or a squeeze of lime juice.
• Sides – these enchiladas pair really well with refried beans, this Mexican brown rice, 7 layer spicy taco dip, southwest chicken salad, or these loaded bell pepper nachos.

Variations

• Vegetarian – skip the chicken and double up on the black beans or add in some lentils for additional protein.
• Vegan – use dairy-free cheese and your favorite plant-based protein to make vegan enchiladas.
• Spicy – feel free to add in some jalapeños, chipotle peppers or a small can of green chiles to the enchilada sauce for extra heat.
• Low Carb – swap the tortillas with low-carb wraps or use thinly sliced zucchini as the base to keep this dish lower in carbs.
• Sauce – we are making our own homemade red sauce in this recipe, but feel free to use green enchilada sauce or store-bought enchilada sauce if you’re in a pinch.

Prepping and Storage

To Make Ahead – you can easily make the filling and enchilada sauce up to 2 days ahead of time, then assemble right before baking. I don’t really recommend coating the tortillas in the enchilada sauce ahead of time as it can make them soggy, but if this saves you time before dinner then go for it!

To Store – leftovers can be stored in a sealed, airtight container for up to 4 days in the refrigerator. Reheat in the oven for 15 to 20 minutes or in the microwave for 1 to 2 minutes per serving.

To Freeze – assemble the enchiladas (except for the cheese) in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, remove the plastic wrap and let it sit at room temperature for about 30 minutes before baking as directed.

More Mexican Recipes

• Sheet Pan Chicken Fajitas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Chicken Tortilla Soup
• Healthy Breakfast Enchiladas
• Enchilada Stuffed Zucchini Boats

Hope you all enjoy this Healthy Chicken Enchilada recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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